WILLOW CREEK — The Dry Dock is betting that Willow Creek’s next tourism draw won’t be a trail or a river — it will be a plate.
Dean Moreau launched a seven-course tasting menu on April 15 priced at $85 per person with optional wine pairings. The menu rotates monthly and draws almost exclusively from producers within Aroostook County, including O’Flaherty’s maple syrup, Farr Family Farm produce, and locally foraged mushrooms.
“You don’t have to go to Portland for a world-class dining experience,” Moreau said. “You can eat dinner overlooking the Mattawamkeag and know exactly which farm your carrot came from.”
The opening weekend sold out all 40 available seats across Friday and Saturday evenings, with guests coming from Bangor, Presque Isle, and as far away as Portsmouth, New Hampshire.
Maine Farm & Table, a statewide culinary tourism organization, featured The Dry Dock’s menu in its spring newsletter, calling it “the most ambitious locavore dining north of Baxter State Park.”
The program has created a ripple effect. Niall O’Flaherty reported a 30% increase in maple sales to restaurant suppliers. Henry Farr said The Dry Dock now accounts for 15% of his vegetable sales during the growing season.
Moreau plans to expand to a chef’s table experience in the fall, seating just six guests in the kitchen for a guided preparation session.